Classic Ishikari Nabe Recipe

2022-10-31

By Sushi Master

Japanese Cuisine

Main Course

Ishikari Nabe is a classic Japanese recipe that is perfect for a cozy winter meal. This hot pot dish combines tofu, salmon, and vegetables in a flavorful broth. 

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A popular Japanese hot pot dish that originated in Ishikari, a city located in the Hokkaido Prefecture of Japan. Hokkaido, Japan's northernmost island, is known for its cold temperatures, in particular, is known for its abundant salmon fisheries, which are the primary ingredients in Ishikari Nabe. 

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Ishikari Nabe is a hearty dish that is typically made by boiling salmon and various vegetables, such as tofu, mushrooms, and cabbage, in a broth made from miso paste and dashi (Japanese soup stock). The dish can be customized with additional ingredients such as clams or noodles, depending on the preferences of the cook. 

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The miso-based broth provides a rich umami flavor that perfectly complements the delicate taste of the salmon, while the fresh vegetables add texture and flavor to the dish. 

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Ishikari Nabe is typically served in a communal hot pot, and it is a popular dish for gatherings with friends or family, especially during the colder months. It is also a staple dish in many Japanese restaurants, particularly those that specialize in Hokkaido cuisine.

Pitfalls on Ishikari Nabe

 Sourcing high-quality ingredients: Ishikari Nabe relies heavily on the freshness and quality of the seafood and vegetables used. Ensuring that the ingredients are fresh and properly handled is crucial to the success of the dish.

 Properly layering ingredients: the key to a successful Ishikari Nabe is layering the ingredients in the correct order. This can be challenging, as each ingredient has a different cooking time, and the layers must be arranged so that the flavors meld together perfectly.

 Achieving the perfect broth: the broth used in Ishikari Nabe is rich and flavorful, but it can be challenging to achieve the right balance of ingredients. It's important to use the right amount of miso paste, sake, and other seasonings to achieve the desired umami flavor.

 Finding the right cooking vessel: Ishikari Nabe is traditionally cooked in a clay pot, but it can also be cooked in a metal pot or a hot pot. It is essential to choose a vessel that distributes heat evenly and retains heat well.

 Timing the cooking process: each ingredient in Ishikari Nabe requires different cooking times, and it can be challenging to time everything correctly so that all the ingredients are cooked to perfection at the same time. Careful attention and practice are needed to master this balance.

Ingredients

• 1 block of tofu

• 300g salmon fillet

• 1 onion, sliced

• 1 carrot, sliced

• 1 leek, sliced

• 1 pack of shimeji mushrooms

• 50g enoki mushrooms

• 150g salmon roe

• 1 liter dashi stock

• 1/2 cup sake

• 1/2 cup mirin

• 3 tbsp soy sauce

• 1 tbsp grated ginger

Instructions

1. Cut the tofu and salmon fillet into bite-sized pieces.

2. In a large pot, add the dashi stock, sake, mirin, soy sauce, and grated ginger and bring to a boil.

3. Add the sliced onion, carrot, leek, shimeji mushrooms, and enoki mushrooms and cook for 5 minutes.

4. Add the tofu and salmon fillet to the pot and simmer for 10 minutes or until cooked.

5. Add the salmon roe to the pot and cook for 3 minutes.

6. Serve hot with steamed rice or udon noodles.

Preparation Time 30 min

Cook Time 60 min

Total time 90 min

Nutrition Facts

Calories: 400

Fat: 15 g

Saturated Fat: 3 g

Carbohydrates: 25 g

Fiber: 5 g

Sugar: 15 g

Protein: 40 g

Regional Ingredients Variations of Ishikari Nabe 

Hokkaido, they use a mixture of salmon, miso paste, and sake to create a rich and savory broth for the nabe, adding in vegetables such as tofu, cabbage, and mushrooms, creating a dish known as "Salmon Nabe".

Aomori, they use a mixture of fresh scallops, sake, and soy sauce to create a flavorful broth for the nabe, adding in kabocha squash and carrots for sweetness, creating a dish known as "Hotate Nabe".

Miyagi, they use a mixture of chicken, dashi (Japanese soup stock), and mirin to create a delicate broth for the nabe, adding in mushrooms and leeks for flavor, creating a dish known as "Torinabe".

Iwate, they use a mixture of beef, soy sauce, and sake to create a rich and savory broth for the nabe, adding in potatoes and carrots for heartiness, creating a dish known as "Gyutan Nabe".

Niigata, they use a mixture of rice, salmon, and sake to create a hearty and comforting nabe, adding in vegetables such as carrots and shiitake mushrooms, creating a dish known as "Kamameshi Nabe".

Enjoy a cozy winter meal with this classic Japanese dish, Ishikari Nabe. Share your warm and delicious creation on your socials with the following hashtags #ishikarinabe #japanesefood #hotpot #salmon #winterdish #Hokkaido #hiverecipes